Heat oil in a large skillet over medium heat. Add chopped tofu and season with cumin, garlic powder, salt and pepper. Cook, stirring frequently until browned - it's okay if the tofu breaks apart into pieces.
Add canned black beans and chipotle pepper and cook for a few minutes longer. Remove from heat and set aside.
Chop tomatoes and avocado and dice scallions.
Place arugula in bowls and add tofu black bean mixture. Top with tomatoes, onions, avocado, cilantrol and lime juice.